Ingredients

½ cup olive oil

1 tbsp garlic, minced

1 tbsp lemon juice

1 tbsp white wine

1 shallot, large, minced

1 tbsp basil pesto, prepared

1 tbsp thyme

1 tbsp rosemary

1 tbsp parsley

salt and pepper, if desired

4 portobello mushrooms, (3 inches each), trimmed and degilled

1 yellow squash

1 zucchini

1 celeriac, large, peeled

2 heirloom tomatoes, red

¼ lb french beans, or asparagus

1 shallot

1 clove garlic

1 lb cauliflower, chopped

2 tbsp parmesan cheese

¼ cup heavy cream

2 tbsp unsalted butter

1 cup marinara sauce

mozzarella cheese, fresh, crumbled

Preparation

Combine marinade ingredients. Slice all vegetables ¼-inch thick and marinate, refrigerated for a minimum of 1 hour.

Lightly grill each vegetable until just done. They should still be slightly crunchy — do not overcook.

Over medium heat, sauté shallots and garlic until tender. Add the cauliflower, and caramelize lightly.

Put the cauliflower mixture, heavy cream, and parmesan in a food processor and puree.

Start by placing a dollop of the cauliflower puree in the center of the plate as the base, then add a dollop of marinara sauce.

Start the tower by alternately layering your vegetables. Top with grilled asparagus and crumbled fresh mozzarella.

Serve and enjoy!

For Marinade:

For Vegetables:

For Puree:

For Serving:

To Assemble: